The deep, rich flavor of duck is sealed in the meat when it's seared at the beginning of the cooking process. Searing meat browns it and seals in juices by cooking at a very high temperature. After searing, turn your heat down to finish cooking the duck. Duck is a good source of protein and iron, but it contains a lot of fat if you cook it with the skin on. Remove the skin before cooking if you're watching your fat intake.
Seasoning
Domestic ducks are plump and full of flavor and generally don't need to be marinated before cooking. If you're cooking a wild duck, marinating is a good method to add moisture to the dryer and leaner meat. Bring your duck to room temperature before cooking it and dry it well. Rub your duck with herbs and spices if you didn't marinate it. Don't be afraid to experiment -- duck is distinct enough to stand up to strong flavors. Paprika adds a smoky kick, while rosemary and sage give duck an earthy flavor. Curry seasonings give your duck an exotic flavor or try jerk spices for a Caribbean-inspired dish.
Oven Searing
Oven searing is the best method for a whole duck as it allows for even browning. Turn your oven on very high -- up to 500 degrees F. Dry your duck thoroughly, particularly if you marinated it, and rub in any seasonings that you're using. Stuff the cavity with citrus fruits, aromatic vegetables or herbs for flavor, but don't use bread stuffing, which will soak up too much fat. Cook the duck until the outside is brown and crispy, then turn the heat down to 350 degrees F to finish cooking.
Pan Searing
The shape of a whole duck makes it difficult to sear evenly in a pan. If you're cooking on a stove-top, cut your duck up into pieces and sear them in a very hot pan coated with oil. Score the skin before searing in diagonal lines reaching down into the fat but not the meat. This prevents curling and helps some of the fat to render out. If you're watching your fat intake, remove the skin before cooking. When the duck is evenly browned, turn the heat down and finish cooking.
Tips
Cooking duck with the skin provides extra flavor and juiciness to the meat, but it also adds a lot of fat to your meal. A serving of one cup of roasted duck with the skin contains 472 calories and 40 grams of fat. The fat in that serving is 62 percent of your recommended daily intake. In contrast, a serving of roasted duck without the skin provides 281 calories and 16 grams of fat. If you're cutting up a duck into individual pieces before searing, remove most of the skin to control the fat content. Make a pan sauce to serve with your meal for extra moistness and flavor.
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